Crispy Mozzarella Balls with Tomato Basil Sauce

This recipe, a mouthwatering deep fried mozzarella ball, crispy on the outside with a melted heart inside, and served on a bed of homemade tomato and basil sauce, can be used as an impressive starter or as a main to be enjoyed with some nice bread to make the typical Italian “scarpetta” (which means sopping up all the sauce left on your plate with bread). 

  • DifficultyEasy
  • CostVery cheap
  • Preparation time10 Minutes
  • Cooking time8 Minutes
  • Servingserves 2 people
  • Cooking methodFrying
  • CuisineItalian


  • 400 gfresh mozzarella (2 balls)
  • 250 mltomato basil sauce
  • 4 spoonsplain flour
  • 4 spoonsherbed salted breadcrumbs
  • 2eggs


  1. – drain the fresh mozzarella balls from their preservation liquid;

    – squeeze the mozzarella balls with your hands to drain them more, then dry them with some kitchen paper. Mozarella balls must be very dry on the outside;

    – have one bowl to hand with the beaten eggs, one with the flour and another bowl with breadcrumbs in. Dip the mozzarella balls first into the flour making sure to wrap them around a thick layer, then the beaten egg, and finally into the breadcrumbs to coat;

    – heat some frying oil in a deep fryer, wok or deep saucepan. Meanwhile, warm up the tomato sauce in a separate saucepan, till it thickens;

    – carefully pour the mozzarella balls into the hot oil, I would do one at a time. This to avoid the oil to become too hot, because the breadcrumbs would burn and the cheese will not soften correctly;

    – cook for about 8 minutes: the breadcrumbs should be crispy and browned and the cheese firm but slightly gooey;

    – serve on a pasta-plate with some spoons of warm tomato sauce topped with the fried mozzarella balls and fresh basil leaves to garnish.

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